Antigonish slaughterhouse set to close at end of May

Nova Scotia’s only federally inspected slaughterhouse will close its doors at the end of May.

Officials with Antigonish Abattoir Ltd. announced this week that their slaughterhouse is nearing the end of its useful life and would require significant upgrades to meet Global Food Safety Initiative certification, something the company plans to seek later this year.

Given the importance of attaining the global standard, Frazer Hunter, Antigonish Abattoir’s director, said the company couldn’t afford to continue running the kill line, which he indicated is 20 to 25 years old.

“It’s a standard required right across the globe these days,” Hunter said of the global food safety initiate.

It monitors various practices relative to building quality, receiving goods, operational standards and more.

“Because of the various food scares that occur, (customers) want to ensure the product they’re getting is up to spec and up to standard.”

Hunter said not getting that standard would have “a major impact on other jobs in the plant.” Nine people work in the slaughter area and at least some of them would be transferred to other areas to minimize job loses. A total of 35 to 40 people work for the company, said Hunter.

Henry Vissers, executive director of the Nova Scotia Federation of Agriculture, called the news disappointing.

Vissers noted that it comes on the heels of the announcement last month that O.H. Armstrong Ltd. was closing its slaughterhouse.

“Of course it’s going to have an impact on local producers because it’s one less place for them to market their animals.”

Hunter said his operation kills about 100 lambs a week and 150 to 200 pigs. Vissers said there are about 23 provincially inspected slaughterhouses that handle beef in Nova Scotia, some of which would also do pork.

The Northumberland Lamb Marketing Co-op Ltd. abattoir in Brookside is finishing a renovation to meet federal inspection standards, he said.

Hunter said the company is looking at what it would take to build a new slaughterhouse, one that would meet the global certification. He said whether the company proceeds would depend on cost and market demand.

Meanwhile, the business will continue buying and processing local fresh meat such as beef, lamb and pork. The farmer-owned abattoir, which has 13 shareholders, supplies finished products to customers that include Loblaws, Sobeys, Co-op Atlantic and Pete’s Frootique.